Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup of shredded Red Hawk cheese
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced green bell pepper
- 1/2 cup of diced onion
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the skillet over medium heat.
2. Add the olive oil to the skillet and let it heat up.
3. Add the diced red and green bell peppers and onion to the skillet and sauté for 5-7 minutes or until they are softened.
4. Remove the skillet from the heat and stir in the chopped cilantro.
5. Lay one flour tortilla on a flat surface.
6. Sprinkle 1/4 cup of shredded Red Hawk cheese on half of the tortilla.
7. Spoon 1/4 of the sautéed vegetable mixture on top of the cheese.
8. Fold the tortilla in half and press down gently.
9. Repeat steps 5-8 with the remaining tortillas and ingredients.
10. Return the skillet to medium heat.
11. Place one quesadilla in the skillet and cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
12. Remove the quesadilla from the skillet and cut it into wedges.
13. Repeat step 11 with the remaining quesadillas.
14. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Total fat: 18g
Saturated fat: 8g
Cholesterol: 35mg
Sodium: 580mg
Total carbohydrates: 31g
Dietary fiber: 3g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Red Hawk cheese can be substituted with any other type of cheese.
- Red and green bell peppers can be substituted with any other type of bell pepper.
- Onion can be substituted with shallots or scallions.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked chicken or shrimp to the vegetable mixture for a protein boost.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add sliced avocado or guacamole on top of the quesadillas for extra flavor.
Tips and tricks:
- Make sure to sauté the vegetables until they are softened to ensure they cook evenly in the quesadillas.
- Use a spatula to press down on the quesadillas while they are cooking to help melt the cheese and create a crispy exterior.
- Serve with salsa, sour cream, or hot sauce on the side for dipping.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quesadillas in the microwave or oven until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with additional chopped cilantro or sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, salsa, sour cream, or hot sauce.
Pairings:
Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice, black beans, refried beans, or a green salad.
Troubleshooting advice:
- If the quesadillas are not cooking evenly, adjust the heat on the skillet and make sure to press down on them with a spatula while cooking.
- If the cheese is not melting, try covering the skillet with a lid for a few minutes to create steam.
Food safety advice:
Make sure to cook the vegetables and cheese to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Quesadillas are a traditional Mexican dish that originated in the northern region of Mexico. They are typically made with a flour or corn tortilla filled with cheese and other ingredients, then folded in half and cooked until the cheese is melted.
Flavor profiles:
The Red Hawk cheese adds a rich and tangy flavor to the quesadillas, while the sautéed vegetables add a fresh and slightly sweet taste. The cilantro adds a bright and herbaceous note to the dish.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or cut them into smaller wedges and serve as an appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A